I made this recipe as printed and feel it needs some tweaking, but it has definite possibilities. I thought it was on the bland side so will definitely add more salt and galic than the amounts originally called for. A reviewer at the Southern Living site suggests adding some spicy salsa to obtain more zip.
LAYERED LIMA BEAN DIP
Makes 4 cups; Prep: 25 minutes, Chill: 2 hours,
Bake: 10 minutes.
2 cups plain low-fat yogurt (I used regular yogurt.)
1/2 (10-oz.) whole-wheat French bread baguette
Olive oil cooking spray
1/2 tsp freshly ground pepper
1 small cucumber, seeded and diced (I used an English cucumber.)
1/4 tsp salt
Lima Bean Mash (recipe follows)
1/4 cup (1 oz.) freshly grated 1.5% reduced-fat sharp Cheddar cheese (I used regular sharp cheddar.)
1 medium tomato, seeded and diced (about 1/2 cup)
3 cooked bacon slices, crumbled
Assorted vegetable slices
1) Preheat oven to 350 degrees F. Line a fine wire-mesh strainer with a single flat-bottomed coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.
2) Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray (I brushed both sides of each slice with EVOO) and sprinkle with pepper.
3) Bake at 350 degrees F. for 8 to 10 minutes or until toasted. (I turned bread slices after 5 minues of baking time.)
4) Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
5) Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate (I used a 10-inch deep dish pie plate). Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and crumbled bacon. Serve with toasted bread rounds and assorted vegetable slices.
LIMA BEAN MASH
Makes 1-1/2 cups; Prep: 10 min., Cook: 15 min., Cool: 15 min., Chill: 30 to 60 minutes.
2 cups frozen baby lima beans
2 garlic cloves, chopped
1/4 tsp kosher salt
1 Tbsp olive oil
1/2 tsp lemon zest
2 tsp fresh lemon juice (I used 1 Tbsp.)
1) Combine lima beans, garlic, kosher salt, and 1 cup water in a medium saucepan. (Next time I am going to add some of the bacon fat to the lima beans when I cook them.) Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 minutes. Remove from heat, and let cool 15 minutes. Drain, reserving 1/4 cup liquid.
2) Process lima bean mixture, reserved liquid, olive oil, and remaining ingredients in a food processor 30 seconds or until smooth. Cover and chill 30 minutes to 1 hour. Store in an airtight container up to 3 days.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867494
LAYERED LIMA BEAN DIP
Makes 4 cups; Prep: 25 minutes, Chill: 2 hours,
Bake: 10 minutes.
2 cups plain low-fat yogurt (I used regular yogurt.)
1/2 (10-oz.) whole-wheat French bread baguette
Olive oil cooking spray
1/2 tsp freshly ground pepper
1 small cucumber, seeded and diced (I used an English cucumber.)
1/4 tsp salt
Lima Bean Mash (recipe follows)
1/4 cup (1 oz.) freshly grated 1.5% reduced-fat sharp Cheddar cheese (I used regular sharp cheddar.)
1 medium tomato, seeded and diced (about 1/2 cup)
3 cooked bacon slices, crumbled
Assorted vegetable slices
1) Preheat oven to 350 degrees F. Line a fine wire-mesh strainer with a single flat-bottomed coffee filter. Place strainer over a bowl; spoon yogurt into strainer. Cover yogurt with plastic wrap, and chill 2 hours.
2) Meanwhile, cut baguette into 1/4-inch slices, and place on a baking sheet. Lightly coat 1 side of bread with cooking spray (I brushed both sides of each slice with EVOO) and sprinkle with pepper.
3) Bake at 350 degrees F. for 8 to 10 minutes or until toasted. (I turned bread slices after 5 minues of baking time.)
4) Spoon yogurt into a bowl, discarding strained liquid. (Yogurt will be thick.) Stir in cucumber and salt.
5) Spread Lima Bean Mash on bottom of a 9-inch deep-dish pie plate (I used a 10-inch deep dish pie plate). Spread yogurt mixture over Lima Bean Mash. Top with cheese, tomato, and crumbled bacon. Serve with toasted bread rounds and assorted vegetable slices.
LIMA BEAN MASH
Makes 1-1/2 cups; Prep: 10 min., Cook: 15 min., Cool: 15 min., Chill: 30 to 60 minutes.
2 cups frozen baby lima beans
2 garlic cloves, chopped
1/4 tsp kosher salt
1 Tbsp olive oil
1/2 tsp lemon zest
2 tsp fresh lemon juice (I used 1 Tbsp.)
1) Combine lima beans, garlic, kosher salt, and 1 cup water in a medium saucepan. (Next time I am going to add some of the bacon fat to the lima beans when I cook them.) Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 minutes. Remove from heat, and let cool 15 minutes. Drain, reserving 1/4 cup liquid.
2) Process lima bean mixture, reserved liquid, olive oil, and remaining ingredients in a food processor 30 seconds or until smooth. Cover and chill 30 minutes to 1 hour. Store in an airtight container up to 3 days.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867494